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For Spaghetti Squash Pad Thai, you need a few key items. Here’s the list: - Spaghetti squash - Olive oil - Garlic - Onion - Red bell pepper - Shredded carrots - Green onions - Tamari or soy sauce - Creamy peanut butter - Lime juice - Brown sugar or coconut sugar - Red pepper flakes (optional) - Crushed peanuts (for garnish) - Fresh cilantro leaves (for garnish) - Lime wedges (for serving) Gathering fresh ingredients is important. They add flavor and nutrition. Spaghetti squash acts as a noodle substitute. It’s low in carbs and high in fiber. Olive oil gives a nice richness. Garlic and onion add depth. Red bell pepper and carrots bring color and crunch. Tamari or soy sauce is key for that umami flavor. Peanut butter adds creaminess and richness. Lime juice balances the dish with some acidity. Brown sugar or coconut sugar adds a touch of sweetness. Optional red pepper flakes can make it spicy. Crushed peanuts and cilantro are perfect for garnishes. They add texture and freshness. Lime wedges make a great side for extra zing. Using fresh ingredients makes your Pad Thai shine. Each item plays a part in creating a balanced, tasty meal. {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - Carefully cut the spaghetti squash in half lengthwise. - Scoop out the seeds with a spoon. - Drizzle the insides with olive oil, then sprinkle with salt and pepper. - Place the squash cut-side down on a baking sheet lined with parchment paper. - Roast it for 40-45 minutes until the flesh is fork-tender. - Allow it to cool slightly after roasting. - Use a fork to scrape the flesh into spaghetti-like strands. Set these aside. - Heat 2 tablespoons of olive oil over medium heat in a large skillet or wok. - Add minced garlic and thinly sliced onion once the oil is shimmering. - Sauté for 2-3 minutes until the garlic is fragrant and the onion is translucent. - Next, add sliced red bell pepper and shredded carrots. - Cook for an additional 5 minutes, stirring until the vegetables are tender and colorful. - In a small bowl, whisk together tamari or soy sauce, peanut butter, lime juice, brown sugar, and red pepper flakes if you want spice. - Mix until you have a smooth, cohesive sauce. - Gently fold the spaghetti squash strands into the skillet with the sautéed vegetables. - Pour the sauce over the mixture and toss everything to coat evenly. - Heat for about 3-4 minutes to meld the flavors. - Stir in chopped green onions and taste to adjust the seasoning, if needed. - Remove the skillet from heat. - Plate the Pad Thai while hot, garnished with crushed peanuts and fresh cilantro. - Serve with lime wedges on the side for extra zing. To roast spaghetti squash just right, preheat your oven to 400°F (200°C). Cut the squash in half and scoop out the seeds. Drizzle the inside with olive oil and sprinkle some salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes. To test for doneness, poke the flesh with a fork. If it feels tender and easily shreds into strands, it's ready. Let it cool a bit, then use a fork to scrape the flesh. You’ll see lovely, spaghetti-like strands. To enhance the flavor, I recommend using fresh garlic and a splash of lime juice. These bring brightness to the dish. Adding a bit of red pepper flakes gives it a nice kick. If you prefer more sweetness, adjust the brown sugar to your taste. You can also swap tamari for soy sauce based on your preference. Serve the Spaghetti Squash Pad Thai in shallow bowls. This helps show off the vibrant colors of the veggies. For a beautiful garnish, sprinkle extra crushed peanuts on top. A few fresh cilantro leaves add a nice touch. Don’t forget lime wedges on the side for that extra zing when serving. Pro Tips Choosing the Right Squash: Opt for a medium-sized spaghetti squash that feels heavy for its size. This ensures a good yield of strands once cooked. Enhancing Flavor: For a more robust flavor, consider adding a splash of sesame oil to the sautéed vegetables, which complements the peanut sauce beautifully. Make it Vegan: To keep the dish vegan, ensure that the soy sauce you use is gluten-free and contains no animal products. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid mushy squash strands. {{image_4}} You can easily make this dish vegetarian or vegan. Simply swap the creamy peanut butter for almond butter or sunflower seed butter. For protein, add tofu or tempeh. Both soak up flavors well, adding depth to your meal. If you have a nut allergy, skip the peanuts. Use sunflower seeds or pumpkin seeds instead. You can also use tahini in place of peanut butter. This keeps the creamy texture while staying safe for nut-free diets. To make this Spaghetti Squash Pad Thai low-carb, skip the brown sugar. Use a sugar substitute like erythritol or stevia. You can also add more vegetables, like zucchini or mushrooms, to keep it filling. This way, you enjoy a flavorful meal while sticking to your diet. To keep your Spaghetti Squash Pad Thai fresh, refrigerate it in an airtight container. This helps prevent moisture loss. You can store it for up to four days. Make sure to let it cool before sealing the container. This step ensures it stays tasty and safe to eat. Yes, you can freeze Spaghetti Squash Pad Thai! To do this, place it in a freezer-safe container. Leave some space at the top to allow for expansion. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. To reheat, warm it in a skillet over medium heat. Stir until heated through, adding a splash of water or lime juice to keep it moist. Enjoy your easy, tasty meal anytime! Spaghetti squash has a mild, slightly sweet flavor. Its texture is unique, resembling spaghetti noodles when cooked. When you roast it, the strands become tender and absorb flavors well. You can taste the rich ingredients you add, like the soy sauce and peanut butter. Overall, it’s a fun twist on traditional pasta. Yes, you can prepare Spaghetti Squash Pad Thai in advance. Cook the spaghetti squash and sauté the vegetables ahead of time. Store them separately in the fridge. When you are ready to eat, just reheat everything and mix in the sauce. This makes for an easy weeknight meal. You will know the spaghetti squash is done when it is fork-tender. After roasting, take a fork and scrape the flesh. It should easily come apart into strands. If it feels hard or crunchy, it needs more time in the oven. Look for a golden color on the outside, too. Absolutely! You can mix and match vegetables based on what you have. Consider adding bell peppers, broccoli, or snap peas. You can even use zucchini or mushrooms for added flavor. Customize the dish to your taste and what’s in season. It’s all about making it your own. This Spaghetti Squash Pad Thai is simple and packed with flavor. We covered the key ingredients, preparation steps, and tips for perfecting this dish. You can easily adjust it for dietary needs or preferences. Remember to store leftovers properly for fresh taste later. Most importantly, have fun and make this dish your own! Enjoy the blend of textures and flavors in every bite. Happy cooking!

Spaghetti Squash Pad Thai

A healthy twist on traditional Pad Thai using spaghetti squash instead of noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Thai
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 cup shredded carrots
  • 2 tablespoons green onions, chopped
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon creamy peanut butter
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon brown sugar or coconut sugar
  • 0.25 teaspoon red pepper flakes (optional for spice)
  • 0.25 cup crushed peanuts (for garnish)
  • fresh cilantro leaves (for garnish)
  • lime wedges (for serving)

Instructions
 

  • Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper and roast for 40-45 minutes until fork-tender. Allow to cool slightly, then scrape the flesh into strands and set aside.
  • Sauté the Vegetables: In a large skillet or wok, heat the remaining olive oil over medium heat. Add the minced garlic and onion, sauté for 2-3 minutes until fragrant. Incorporate the red bell pepper and shredded carrots, cooking for an additional 5 minutes until tender.
  • Combine Sauce Ingredients: In a small bowl, whisk together the tamari or soy sauce, peanut butter, lime juice, brown sugar, and red pepper flakes until smooth.
  • Combine Everything Together: Fold the spaghetti squash strands into the skillet with the sautéed vegetables. Pour the sauce over and toss to coat. Heat for 3-4 minutes to meld flavors.
  • Finish and Serve: Stir in the chopped green onions and adjust seasoning if necessary. Plate while hot, garnished with crushed peanuts and cilantro. Serve with lime wedges.

Notes

Serve in shallow bowls for better presentation.
Keyword healthy, pad thai, spaghetti squash, vegetarian